Seasoning material and process of making same.



UNITED STATES PATENT OFFICE.

CABLETON ELLIS, OF MONTGLAIR, NEW JERSEY, ASSIGNQR TO ELLIS-FOSTER COMPANY, A CORPORATION OF NEW JERSEY.

SEASONING MATERIAL AND PROCESS OF MAKING SAME.

No Drawing.

Patented Sept. 5, 1911.

To-all whom it may concern:

Be it known that I, CARLETON ELLIS, a citizen of the United States, and a resident of Montclair, in the county of Essex and State of New Jersey, have lnvented certain new and useful Improvements in Seasoning Material and Processes of Making Same, of which the following is a specification.

This invention relates to a composition of matter intended as a seasoning and flavoring material and relates in particular to a composition comprising ordmary salt and the essential oils and principles of onions (genus Allium).

It has been heretofore suggested that onions be used as a seasoning and flavoring material, by mixing it with more or less salt and drying out the material to make flakes of the onion material more or less coated with salt.

The present invention has to do more particularly with a saline composition in a dry pulverulent form, largely or entirely free from onion fiber, but treated so as to obtain a powerful seasoning and flavoring composition, which retains lts flavoring and characteristic odor for a long period of time. 1

If onion is dried in the presence of salt in an ordinary drying oven under atmosheric pressure, a product is produced which is rather darkin appearance as a rule and therefore rather unsightly. This material is also likely to undergo decomposition through oxidation, etc., so that after a time, on exposure, the characteristic odor of.onion is lost. Even in drying, changes take place which bring about undesirable modifications in the odor of the product. This is apparently partly due to the presence of a large amount of fiber, which acts as an absorbent material to hold the onion juices imprisoned ,and away from the preservative action of the salt Merely m1x1ng up onion leaves or choppings-with salt and allowing the same to dry under atmospheric pressure in an ordinary drying oven for example, does not give the proper contact with salt of allthe onion juices, as osmotic action is too feeble to secure a complete diffusion and intermingling of the salt and juices within the fibers.

The present invention has to do more particularly with the combination of onion juices substantially freed from, ,fiber, with the requisite amount of salt, and the dryin of this material, preferably under reduced atmospheric pressure. B the partial, or complete removal of the fibe diffusion of the saline matter occurs, or in case of the entire absence of fiber, a perfect intermingling of the onion juices and the saltcomes about, resulting in a roduct which reserves its characteristic 0 or and flavor or an indefinite time.

In carrying out the invention, I preferably comminute fresh onion into small particles and place this comminuted mass 1n a powerful press,-thereby expressing substantially all the juices of the onion. This juice is then combined with salt to make a paste and evaporated in a vacuum pan, preferably under very high vacuum, until the Water has been substantially removed. The product is then readily ground, when it may be mixed with starch, or any other filling mars, an improved,

terial which tends to maintain salt in a dry,

readily flowable state. Carbonate of lime, in particular, tends to preserve the neutrality of thecomposition when exposed under severe service conditions.

A suitable proportion of the material for making onion salt is 2% lbs. of chopped onions, and 6% lbs. of salt. The juice of the onions is first expressed, as above described,

combined with the salt and when thoroughly incorporated, placed in a vacuum pan, drying until freely pulverulent and easily ground. This mixture is preferably combined with one pound of calcium carbonate or one and one-half pounds of starch. By drying in vacuo the characteristic odor and flavor of the onion is preserved and while I do not wish ordinarily to introduce fiber into the material and therefore preferably employ the clear juices of the onion in mixing the present composition, I might state nary grinding and am then able to boltor treat by air fiotationor otherwise to remove the fiber, or a substantial part of it, thereby 7. giving an improved product much more sat- 1sfy1ng in appearance and odor than when.

the entire amount of fiber remains.

To recapitulate, Qm broadly speaking, in t e combination of the onion material with salt, the onion material being preferably in a 'comminuted condition,

and the salt preferably being in a finely divided state and in drying theproduct under I so I free composition, istic odor of fresh onions and exhibiting usually a light a reduced or pressure and at a relatively low temperature, and consists more fparticularly in drying the expressedjuices o withsalt so as to form a substantially fiber having a strong charactergreen color; the. composition being rendered more flowable. by the addition of a non-hygroscopic extending ma-' terial such as starch and the like. Carbonate of lime may serve as antacid material.

juices in combination with .an excess of common salt; saidcomposltlon being in a dry pulverulent form. .2. A composition of matter adapted for use as a seasoning material, comprising substantially unoxidi zed vacuum dried onionjuices intimately associated with an excess of common salt; said composition being in a 7 dry pulverulent form.

- stantially unoxi 3. A composition of matter adapted for use as a seasonin material, comprising subized vacuum-dried onionjuice intimately incorporated with common salt, said composition being in a dry pulverulent form.

. invention consists,

greatly reduced atmospheric the onion'in combination A composition of matter adapted for use as a seasoning material comprising substantially 'unoxidized an undecom osed vacuum-dried onion-juice intimately incor- .porated' with an excess of common salt but devoid of chemical combination therewith,

said com os'ition being ina dry pulverulent form'an having the odor substantially of raw fresh onion.

5. A composition of matter adapted for use as a seasoning material, comprising a pulverulent product containing vacuum dried onion juices intimatel associated with common salt and a nonmaterial. I

6. A composition of'matter adapted for ygrosoopic extending use as a seasoning material, consisting of vacuum dried onion juices intimately associated with common salt and non-hygropic extending material, said composition being in a dry pulverulent form and having a yellowish green color.

. 7. The rocess of making a seasoning material which consists in comminuting fresh onions, subjecting to pressure to remove the" juices thereof, combining said juices with salt drying the product under reduced atmospheric pressure, mixing the dried material with non-hygroscolpic extending material, and grindin to a no powder. 7

p 8. The. process 0 making a seasoning material which'consists in comminuting onions, subjecting to pressure to remove the juices thereof, combining said juices with an ex- .cess of salt, drying the product under reduced atmospheric pressure, mixing the dried material with non-hygroscopic extending material and grinding to a fine powder.

9. The process of making a seasoning material which comprises subjecting onions to pressure to remove the juices thereof, combining said juices with salt, drying the product under reduced atmospheric pressure and grinding to a fine powder.

Signed, at Montclair in the county of Essex and State of New Jersey this 14th day of February A. D.1911.

CARLETON ELLIS.

Witnesses: S. M. Srnoon, B. M. Ems. 

